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Linked to cheese through appearance only, the Long Island Cheese Pumpkin has been revered for centuries thanks to its smooth flesh and string-less interior (not to mention the high nutrient content). It's one of the oldest squashes domesticated for food, which we think speaks well for its taste and grow-ability. Choose this cheese-wheel-like squash for your autumn sweets and buck the canned stuff once and for all!

Direct sow after frost, or start under protection up to 3 weeks before (but no earlier--Long Island Cheese Pumpkins grow very quickly at this stage). Plant in well-fertilized hills of 4-8 seeds with hills spaced 3 feet apart. Thin to three plants per hill. Harvest when color is well developed and rind is hard. Cure for a week in sun and fresh air, but protect from frost. Cured squash will store all winter.